How to make
Greased cake tin with removable bottom - 9″ (24 cm). Oven - 340°F (170°C).
Start with the caramel: Melt the butter in a pot, add the sugar and let it boil for about 2 minutes. Pour the caramel into the cake tin and arrange the cleaned fruit.
Mix the dry ingredients in a bowl.
Beat the butter and sugar in a mixer for about 3 minutes. Add the eggs one by one, by beating after each one at a moderate speed of the mixer - for about 2 minutes.
Add half of the dry ingredients, rum, milk and beat. Add the rest of the dry ingredients. The mixture is whipped, until a homogeneous mixture is obtained and it is poured over the fruit in the cake tin. It is leveled out with a spatula.
The fruit cake is baked at 340°F (170°C) for about 35-40 minutes.
Leave it to cool in the mold for about 10-15 minutes, run a sharp knife along the edge of the mold and turn it over onto a suitable plate. It is garnished with whipped cream.
I have arranged the fruits like this: the peach in the middle (cut into slices) and on the side - the apricots. The original recipe is with pineapple.
The apricot and peach candy is very tasty.
Note: I chose greener apricots to have a stronger acidity contrast between the caramel and the fruit.
